green vegetables, as it largely depends on their age and freshness.
Cook all green vegetables rapidly, putting them, after washing, into
boiling salted water. Spinach is the only vegetable that does not
require water other than that which clings to the leaves after washing.
Green vegetables should be cooked as soon as possible after gathering.
This is especially true of corn, beans, peas and asparagus. Keep in a
cool place to prevent change of flavor. When they must be held after
gathering they can be cooked and reheated at time of serving.
* * * * *
Wilted vegetables should be freshened by standing in cold water before
being cooked.
Some parts of vegetables often discarded can be well used for food, as
the outer leaves of lettuce, spinach, cabbage, or the tops of spring
onions may be cooked and used for soups. Beet, turnip, or radish tops
may be cooked and served as greens. Celery tops are good for flavoring,
and can be easily dried in a brown paper bag hung up in a sunny place.
Green vegetables retain their color better if cooked uncovered.
Overcooking of vegetables spoils the flavor and in the case of some
vegetables the color.
A wise housekeeper will can, dry or store vegetables when they are in
season, so as to have a supply when out of season and high in price.
Serve a variety, including the more unusual kinds and you will be
surprised how the family will learn to like all kinds.
Average Time Required for Cooking Vegetables in Water.
Asparagus 15 to 20 min.
Beans, lima (green) ¾ to 1 hr.
Beans, string 1 to 3 hr.
Beets, young ¾ to 1 hr.
Beets, old 3 to 4 hr.
Cabbage 20 to 30 min.
Carrots 30 to 60 min.
Cauliflower 20 to 30 min.
Corn, green 10 to 15 min.
Onions 20 to 30 min.
Parsnips 30 to 45 min.
Peas, green 20 to 30 min.
Potatoes 30 to 40 min.
Spinach 15 to 30 min.
Squash 20 to 30 min.
Turnips 30 to 40 min.
=Summer Squash= may be cooked without peeling if very young. If skin is
tough, it should be pared. Cook 20 min; drain thoroughly; serve with
butter.
=Winter Squash= may be baked, boiled or steamed. Steaming is the best
method, as it leaves the squash drier.
=Baked Squash.= Cut into medium size pieces; place skin side up in
baking pan, pour a little water in bottom of pan and small amount of
fat; salt and pepper; bake until tender; scrape flesh from skin; season
to taste. It may be served in the skin if desired.
=Eggplant= should be cut into thick slices, dipped in beaten egg and
bread crumbs and fried. Bacon grease is excellent to fry it in. It
can also be boiled for half an hour; then cut in halves, scoop out
the fleshy part, chop finely, mix with half its bulk of bread crumbs,
a little onion juice or finely chopped onion, chopped parsley or any
other seasoning desired; replace the mixture in the shell and bake ¾
hr. A little butter can be placed over the top of the filling before
baking. Serve plain or with gravy.
=Asparagus= should be scraped and the tough part of stalk removed; tied
in bunches and cooked with stalk end in water until tender; boil in
salted water. Serve with white sauce or melted butter on toast.
=Green Corn= should be cooked as soon as possible after gathering
to hold its flavor. Remove husk and silky fiber; place in kettle of
boiling water just long enough to thicken milk of the grain (about 12
min). Always leave husks on till ready to cook it, as it prevents the
corn drying and becoming tough.
=Peas= should not be shelled till just before cooking and will have a
better flavor if a few of the pods are washed thoroughly and cooked
in the water. Cook in as little water as possible and have the water
boiling before placing peas in it. Cook about 20 min.
=Spinach.= Remove roots and dead leaves; wash thoroughly in several
waters. Do not drain off water, but lift spinach from it so sand will
remain at bottom of pan in which you wash it. Put some salt in last
water in which it is washed so as to remove any insects that may be
hidden in leaves. Boil in just enough hot salted water to cover bottom
of pot about 15 min and do not cover pot as it fades out spinach. To
cream spinach, drain thoroughly and place in a hot greased frying pan;
pour over sweet cream; chop spinach and mix well with cream. This is a
very healthful dish. Serve hot with butter.
=Cabbage=, =Cauliflower=, =Dandelion=, =Beet Greens=, =Mustard Greens=
and =Turnip Tops=. Pick and remove dead leaves; wash thoroughly and
let stand in cold, salted water for an hour to remove any insects that
may be on leaves; cabbage is cut into quarters; cauliflower is divided
into small flower stalks or tied in a cheesecloth to keep the whole
cauliflower in shape; boil until tender; remove from pot and drain
thoroughly; place in an earthen dish; place some butter on top and
place in oven about 10 min; serve while hot.
=Creamed Cabbage= and =Cauliflower=. Make a white sauce and pour over
cabbage or cauliflower when cooked and drained; place in earthen dish;
cover with white sauce and place in oven about 10 min; serve hot.
POTATOES AU GRATIN
Put a layer of parboiled potatoes in a baking dish; then a layer of
grated or very small pieces of cheese; season with salt and pepper;
continue until potatoes and cheese are used, ending with a layer of
cheese; add thin white sauce nearly to top; bake until cheese is melted
and brown crust has formed on the top.
POTATOES ON THE SHELL
Bake as directed above. When done remove skin from top and scrape out
potato, leaving a shell; mash potato with small amount of cream and
butter or substitute; season with salt and pepper. Fill shells with
mixture; brown in oven; grated cheese may be sprinkled over the top if
desired.
SWEET POTATO CAKES
Boil sweet potatoes until tender; drain off water, remove skin from
potatoes; mash with a small amount of cream and a little sugar or maple
syrup; they should be stiff enough to mold into small cakes; brush top
of cakes with butter or substitutes; sprinkle with chopped nuts and
brown in oven.
POTATOES WITH CHEESE
2 c sliced cooked potatoes, 1 c thick white sauce, 1 chopped
green pepper or canned pimento, ½ c grated cheese, ½ c bread
crumbs.
Add cheese and chopped pepper to sauce; mix with potatoes, put into
baking dish; cover with bread crumbs, brown in oven.
POTATO HASH
3 c cooked potato, 2 c chopped meat or fish, 1 tsp salt, ¼ tsp
pepper, 3 tbp fat, boiling water, ½ c boiling water.
Melt fat in frying pan; add potatoes and meat, mixed; pour water over
top; cook slowly without stirring until underside is browned; fold as
an omelette and serve hot.
CASSEROLE SWEETS
Pare and slice sweet potatoes and apples, using 1 medium-sized apple
to 2 potatoes; place in baking dish, sprinkle with a little brown
sugar or add a small amount of syrup; pour over a cup of hot water;
bake covered until tender; remove cover; dot top with bits of butter or
substitute, and brown.
CANDIED SWEET POTATOES
Boil and cut in halves medium-sized sweet potatoes, lay evenly in
baking pan; baste with syrup and butter warmed together; sprinkle
lightly with brown sugar; put in hot oven until brown, and serve in the
syrup.
POTATO AND BEAN CAKES
1 c boiled mashed potatoes, 1 c cooked mashed lima beans, 1 small
can pimentoes, ½ c bread crumbs.
Mix, season with salt and pepper, and form into cakes; saute in small
amount of hot fat or dip in egg and crumbs and brown in oven; serve
with tomato or cheese sauce.
ESCALLOPED POTATOES
4 medium-sized potatoes; wash, pare and slice very thinly until the
bottom of baking dish is covered; over this layer sprinkle salt,
pepper, dots of butter, and ½ tbp flour; add another layer of potatoes
and proceed as before; when all potatoes are used, sprinkle buttered
crumbs over top; add milk to nearly cover potatoes; bake until tender;
this amount will require about 1 hr for baking.
WAYS OF USING LEFT-OVERS
Left-over boiled or baked potatoes may be prepared as hashed brown
potatoes, in salad or warmed in milk.
Left-over mashed potatoes can be used in making biscuit or to make
potato cakes.
CREAMED CELERY
The outside stalks of 3 heads of celery, 3 tbp butter, 3 tbp
flour, 1½ c milk, salt and pepper to taste.
Wash and scrape celery; cut into in lengths; cook in salted water till
tender, which will probably require about ½ hr; drain thoroughly;
blend together butter and flour; add milk a little at a time, stirring
constantly till the whole boils; cook 3 min; add salt and celery; serve
on triangles of buttered toast.
STEWED ASPARAGUS
Cut tender asparagus in 1-in lengths; wash, drain and cook rapidly in
salted boiling water until tender; make a cream sauce as given under
“Creamed Celery,” and add asparagus, well drained, and a small piece of
butter; stir carefully; serve very hot on pieces of buttered toast.
BOILED COWPEAS
The desired quantity of peas to be cooked should be washed in cold
water; put in iron pot or stewpan, cover with cold water; drop in a
piece of fat bacon, boil slowly until tender; season with pepper and
salt; simmer slowly until ready to serve; a small piece of butter will
add greatly to their flavor.
BAKED COWPEAS
Prepare as for boiling; when half done pour into baking pan; season
with butter, pepper, and to every pt of peas add 1 scant tsp of salt
and a pinch of sugar; sear a piece of bacon and half bury it in the
middle of the dish; cook slowly until done to a delicate brown; serve
either hot or cold.
BOSTON BAKED BEANS
1 qt beans (navy beans or ⅔ soy beans and ⅓ navy beans), ⅓ c
molasses, ¼ tsp dry mustard, 1 tbp salt, 1 small onion, salt
pork, ¼ lb or vegetable oil, ¼ c.
Soak beans overnight in cold water; drain; cover with fresh water and
cook at a temp just below boiling point until skins will burst open
when blown upon; put ingredients into a bean pot or casserole; cover
with water; bake slowly 6 to 8 hr; add water as needed.
CORN OYSTERS
½ pt grated green corn, 3 tbp flour, ½ tsp salt, 1 egg, ½ c milk,
butter.
Scrape or grate corn from cob; sift flour and salt; mix to a batter
with egg and milk; stir corn into batter; drop by spoonfuls into frying
pan containing a little hot butter; when one side is brown turn and
cook the other.
SPLIT PEA LOAF
2 c cooked peas, ¼ c pimento, cut into small pieces, 1 tsp salt,
¾ tsp paprika, 1¾ c bread crumbs, ¼ c canned tomatoes.
Press peas through colander; mix with other ingredients; mold into a
loaf; bake 30 min.
BAKED SOY BEANS
1½ c yellow soy beans, ½ c white beans, ⅓ c sugar, ¼ tsp dry
mustard, ¼ lb salt pork, 1 small onion.
Soak beans 12 hr; put into baking dish in which salt pork, onion, sugar
and mustard have been placed; cover with cold water; cook in slow oven
12 hr; add water as needed.
FRIED CARROTS
Cut cold boiled carrots into strips; dip in cold milk; roll in flour
and fry in deep hot fat; remove when brown; drain on soft paper;
sprinkle with salt and serve hot.
HASHED BROWN POTATOES
6 cold cooked potatoes, baked or boiled, salt and pepper to
taste, ½ c salt pork cut in dice and measured after cutting, or ⅓
c butter.
Try out salt pork; when fat is given off remove scraps, or melt butter
and let it become quite hot without browning—do not use both pork and
butter—put potatoes into fat and toss them about till hot; season;
serve hot.
CARROT STRIPS
Scrape carrots; slice them lengthwise in thin pieces and again cut each
slice in long pieces; cook until tender in covered pan in as little
boiling salted water as possible; when tender, drain and season well
with butter, salt and pepper; let carrots simmer for a few minutes in
remaining water and butter; serve hot.
BAKED POTATOES
Wash carefully and place in moderate oven; from 45 min to 1 hr is
necessary for a medium-sized potato; test by pressing between thumb and
finger; when done prick with a fork to allow the steam to escape; if
potato is rubbed with a small amount of fat before baking the skin will
be softer than otherwise.
BAKED BEETS
Select young, tender beets, wash well, put into a covered baking dish
with a small amount of water; bake until tender; serve with butter;
this method of cooking brings out the sweet flavor usually lost when
cooked in a large amount of water.
CREAMED CABBAGE
Cut cabbage into small pieces and cook uncovered in salted boiling
water until tender; drain off water; place in layers in baking dish,
alternating with thick white sauce; cover with buttered crumbs and
brown in oven.
FRENCH FRIED ONIONS
Cut large onions across into slices about ¼″ thick; separate slices
into rings; dip rings into milk, then into flour and fry in deep fat;
drain and salt slightly.
FRIED CABBAGE
Melt 3 tbp butter or bacon grease in a hot spider; when it bubbles
throw in sliced boiled cabbage and fry a light brown; if a tart taste
is desired, add 2 tbp vinegar before taking from the fire; slices of
thin bacon fried and served with the cabbage is a nice dish.
HEIDELBERG CABBAGE
2 small red cabbages, 1 onion, 4 cloves, 3 tbp vinegar, 2 tbp
butter, 1 tsp salt.
The cabbages must be hard and firm; halve, lay flat side down; cut
across in thin slices; put butter or drippings into saucepan; when hot,
add vinegar and salt with cabbage; stick cloves into onion and bury it
in cabbage; boil 2½ hr; if it becomes dry, and in danger of scorching,
add a very little water.
FRENCH FRIED POTATOES
Wash and pare potatoes; cut into lengthwise strips and soak in cold
water until ready to fry; dry thoroughly, place in wire basket and fry
in hot fat until just starting to brown; remove; drain on paper and
allow to stand until shortly before time to serve; just before serving
plunge into hot fat and fry until golden brown; drain and salt.
ESCALLOPED CORN
Butter baking dish and put in a thin layer of cracker crumbs, a layer
about 1″ thick of canned corn (or fresh cooked corn), a thin layer of
crumbs; dot with butter, season with salt and pepper; add another layer
of corn, sprinkle with crumbs, season and dot with butter; cover with
milk; bake in hot oven until crumbs are brown.
CARROTS
Scrape them well, and let them lie in cold water half an hour; cook
them in boiling water until tender; winter carrots, if whole, require
from 1½ to 3 hr; summer carrots from 30 to 45 min; or slice carrots
very thin and boil until tender; serve with white sauce or melted
butter.
CREAMED CARROTS
1 c cream or milk, salt and pepper, 1 tbp butter, 1 tbp flour.
Make a cream sauce and stir in the boiled carrots cut in dice; stew
gently 15 min, add a little chopped parsley and serve.
FRIED CARROTS
Melt some butter in a hot spider; cut cold boiled carrots into long
thin strips; when butter bubbles lay in carrots, sprinkle with salt,
pepper and sugar; fry till edges are brown and crisp; a little finely
chopped parsley is an improvement.
LYONNAISE CARROTS
Chop an onion very fine and fry in 1 tbp butter and nice drippings; add
boiled carrots, cut in small dice, with pepper and salt; stir, fry them
golden brown; add a little finely chopped parsley; mix well and serve.
GLAZED CARROTS
Cut 4 carrots in ¼″ slices; parboil 10 min; drain and put in saucepan
with ⅓ c butter, ⅓ c sugar, and either chopped mint or parsley; cook
slowly until glazed and tender; serve around boiled peas.
SPINACH LOAF
2 c chopped spinach, 4 c boiled rice, 2 c thick white sauce, 1
red pepper, chopped.
Mix, form into a loaf; bake 20 min.
VEGETABLE SOUFFLE
¾ c thick white sauce, 3 eggs, 1 c chopped, cooked vegetable or
vegetable pulp (green or dried beans, peas, asparagus, green
corn), salt, pepper.
Beat egg yolks; add white sauce, seasoning, and vegetables; fold in the
beaten egg whites; put into a buttered baking dish; bake in moderate
oven until firm.
CABBAGE AU GRATIN
2 c boiled cabbage, 1 tbp flour, 1 tbp butter, ¼ c grated cheese,
½ c buttered crumbs, 1 c milk, ½ tsp salt, few grains of pepper.
Chop cabbage, seasoning with salt and pepper put into buttered baking
dish; cover with cream sauce made by melting butter, adding flour and
seasoning; then milk gradually, stirring constantly until mixture
thickens; cover with buttered crumbs and grated cheese; bake for 12 min
in hot oven.
SWEET POTATO AND APPLE
4 medium-sized sweet potatoes, 1 tsp salt, ½ c brown sugar, 4
medium-sized apples, 1 c water, 4 tbp butter.
Partly cook sweet potatoes, cut in dice; pare, core and cut apples in
cubes; grease a casserole; place in it alternately layers of sweet
potatoes sprinkled with salt, and layers of apple; pour over them a
syrup made by cooking brown sugar and water; dot with butter; cover and
bake 30 min in hot oven; top may be garnished with marshmallows and
returned to oven to brown.
FRESH PEAS WITH LETTUCE
2 c peas, ½ tsp salt, 1 small head lettuce, ¼ tsp pepper, 1 tbp
butter, 1 slice onion.
Break lettuce apart and lay large leaves in a greased small casserole;
pour peas onto lettuce leaves; place heart of lettuce in center and
sprinkle with onion, coarsely chopped; cover closely; bake in hot oven
until peas are tender; just before serving add butter, salt and pepper.
DEVILLED TOMATOES
3 large tomatoes, 2 tbp butter, 1 egg yolk, few grains pepper, 1
tsp dry mustard, 1 tbp vinegar, ¼ tsp salt.
Cut tomatoes in half and over cut surface of each half spread butter
mixed to a paste with other ingredients; bake in greased casserole dish
30 min in moderate oven.
QUICK SCALLOPED POTATOES
1 pt cooked potatoes, diced, 1 c white sauce, ½ c buttered crumbs.
Mix potatoes and white sauce; pour into greased pudding dish; cover
with buttered crumbs; bake in moderate oven until brown; parsley, green
pepper, minced chicken, ham or meat, small boiled onions may be added
for variations.
BISCUITS, MUFFINS, QUICK BREADS
In making quick breads always sift baking powder with dry ingredients.
Have liquids cold, except melted fat, which can be lukewarm, but must
not be hot. Always add liquids to dry ingredients as they will mix
more smoothly. In making biscuits always add enough liquid to make a
soft dough, as this is one of the secrets of making good biscuits or
shortcakes. Mix with a flexible knife rather than with a spoon or the
hand. The less biscuits are handled, the better. Place a little apart
in the pan and they will be lighter and more crusty. The smaller the
biscuits and muffins, the hotter you can have the oven and the more
attractive they will be. Brush with milk when you want a brown crust;
brush with melted butter when you want a tender crust.
Remember these rules in making good biscuits: Have dough soft and
nearly sticky; very little handling; a quick oven; don’t allow biscuits
to touch each other in pan; use pastry flour.
When baking soda is used in making quick breads mix it with the dry
ingredients. The old custom of putting soda into sour milk or molasses
is not good practice, because as soon as they are mixed gas begins to
escape. A scant half teaspoon of baking soda is about the right amount
to use for each cup of sour milk, or an even half teaspoon for a cup
of molasses. It is better to use too little soda than too much. In all
quick breads except pop-overs sour milk can be substituted for sweet
milk. For thin batters, soda and sour milk furnish enough leavening,
but for thick batters or doughs, baking powder is usually needed in
addition.
Fat makes quick breads tender. Any milk-flavored, clean fat is
satisfactory. All fat of meat should be rendered out and clarified and
kept for baking purposes.
POP-OVERS
1 c milk, 1 c flour, 1 to 2 tsp fat, 1 to 2 eggs, ⅓ tsp salt.
Stir liquid slowly into dry ingredients to avoid forming lumps; fill
hot, well-greased muffin pans (preferably iron or granite because they
hold the heat), not more than half full of batter; place at once in hot
oven. After 20 min, lower temperature, so that inside of pop-overs will
dry out a little without making crusts too hard and brown. Pop-overs
require baking about 45 min.
PLAIN MUFFINS
2 c flour, 4 tsp bp, 1 tsp salt, 2 tbp sugar, 1 egg, ¾ to 1 c
milk, 2 tbp melted fat.
Sift together dry ingredients; beat together egg, milk and melted fat;
stir liquid into dry ingredients; bake in well-greased muffin tins in
hot oven 20 to 30 min.
=Bran=—Substitute 1½ c bran for 1 c wheat flour; add molasses if
desired, ¼ to ½ c.
=Whole Wheat=—Substitute 1 c whole wheat for 1 c flour.
=Corn=—Substitute ¾ c yellow cornmeal for 1 c flour.
=Cereal=—Substitute cooked rice, oatmeal, or other cereal for part of
flour, ⅓ or ¼.
=Fruit=—Add ½ to 1 c nuts or fruit; double sugar, if sweet muffins are
desired.
BAKING POWDER BISCUITS
2 c flour, 2 tbp fat, 4 tsp bp, ½ tsp salt, 2 tbp fat, ¾ c milk,
1 tbp sugar.
Sift dry ingredients together; work in well fat with a fork; slowly mix
in milk; stir as little as possible; place on floured board and pat out
to ½″ thickness; cut in small biscuits; wipe over top of biscuits with
milk; place on greased pan; bake in hot oven 12 min.
WAFFLES
1 c milk, 1⅓ c flour, 2 tbp melted fat, 1 or 2 eggs, 2 tsp bp, 1
tbp sugar, ½ tsp salt.
Mix dry ingredients together; slightly beaten egg yolk, milk; melted
fat, then stiffly beaten egg white; have waffle iron hot enough
to brown the waffles quickly and well greased unless it is the
electrically heated aluminum kind. If it is, you must add 1 tbp melted
fat to the batter.
GRIDDLE CAKES
1 c milk, 1½ c flour, 2 tbp fat, 1 egg, 2 tsp bp, 1 tbp sugar, ½
tsp salt.
Sift dry ingredients together; add milk, slightly beaten egg, then
melted fat; bake on lightly greased hot griddle. This amount makes 16
to 24 cakes, depending on size of cakes.
FRITTERS
1 c milk, 1 tbp fat, 1¾ c flour, 1 egg, 2 tsp bp, ½ tsp salt.
Mix dry ingredients together; then milk; beaten egg; melted fat; mix
well; dip large pieces of fruits, tomatoes, or vegetables into this
batter and fry in deep hot fat. When fruit or vegetables have liquid
with them such as canned corn, this may take the place of part of the
milk.
BREAKFAST MUFFINS
1 c milk, 2 c flour, 2 to 4 tbp fat, 2 tsp bp, 1 egg, 1 to 2 tbp
sugar, ½ tsp salt.
Mix dry ingredients together; add milk; well beaten egg; then melted
fat; pour into well greased muffin tins; bake in hot oven 20 min.
Proportions for Quick Breads, Cakes, Cookies, and Pastry.
| Liquid | Flour | Fat | Eggs |Baking| Sugar | Salt
|(usually|(sifted| | |powder| |
| milk) | soft | | | | |
| | wheat)| | | | |
---------------+--------+-------+--------+-------+------+-------+-----
Pop-overs | 1 cup | 1 c | 1 to 2 |1 to 1½| | |⅓ tsp
| | | tsp | | | |
Waffles | do. | 1⅓ c | 2 tbp | 1 to 2|2 tsp | 1 tbp |½ tsp
Griddle cakes | do. | 1½ c | 1 to 2 | 1 | do. | 0 to 1| do.
| | | tbp | | | tbp |
Fritter batter:| | | | | | |
No. 1, cover | do. | 1¼ c | 1 tsp | 1 |1 tsp | |⅓ tsp
No. 2, binding| do. | 1¾ c | 1 tbp | 1 |2 tsp | |½ tsp
Muffins | do. | 2 c | 2 to 4 | 1 | do. | 1 to 2| do.
| | | tbp | | | tbp |
Cottage pudding| do. | 2⅓ c |¼ to ⅓ c| 1 |3 tsp | ⅔ c |¼ tsp
Foundation cake| do. | 3 c | ½ c | 2 to 3|4 tsp | 1½ c | do.
Bp biscuit | do. | do. | 4 to 6 | | do. | |1 tsp
| | | tbp | | | |
Pastry |About 2½| 1½ c |5½ to 7 | | | | do.
| tbp | | tbp | | | |
| water | | | | | |
---------------+--------+-------+--------+-------+------+-------+-----
RAISIN BREAD
1 c corn meal, 1 c corn flour, 2 c wheat flour, 6 tsp bp, ½ tsp
soda, 2¼ c sweet milk, ½ c molasses, 1 egg, 1 c raisins, 1 tsp
salt.
Mix dry ingredients, adding molasses, egg and milk, mixed; bake in a
loaf in a slow oven 1½ hr.
VIRGINIA BATTER BREAD
1 c sifted meal, 1 tbp lard, 1 tsp salt, pinch of soda, 1 c milk,
2 eggs.
Mix meal, salt, soda and lard with enough boiling water to make a mush;
add egg yolks; thin with milk and then fold in stiffly whites of eggs;
pour into greased baking pans and bake 30 min.
VIRGINIA SPOON BREAD
1 qt sweet milk, 1 c white cornmeal, 2 well beaten eggs, 2 tbp
butter, 1 tsp salt.
Bring 1 pt of milk to boiling point and stir into it the cornmeal and
salt; cook 5 min; then beat in butter and ½ c cold milk; add the eggs,
gradually beating in the rest of the cold milk; pour mixture into well
greased baking dish and bake for about ½ hr in a rather hot oven. Serve
at once from baking dish.
HONEY BREAD
2 c honey, 4 c rye flour, 1 tsp soda, 4 tsp aniseed, 2 tsp
ginger, 4 tsp powdered cardamom seed, 2 egg yolks, ¼ c brown
sugar.
Sift the flour with the spices and soda and add the other ingredients;
put the dough into shallow buttered pans to the depth of about an inch
and bake in a hot oven.
ONE EGG MUFFINS
3½ c flour, 6 tsp bp, 1 tsp salt, 1⅓ c milk, 3 tbp melted fat, 1
egg, 3 tbp sugar.
Sift dry ingredients together; add gradually milk, egg well beaten, and
melted butter; bake in buttered gem pans 25 min; if iron pans are used
they must be previously heated. This recipe makes 30 muffins. Use half
proportions given and small egg, if half the number is required.
BERKSHIRE MUFFINS